Linzer Torte
A spiced almond shortcrust tart filled with raspberry jam and topped with a lattice, the oldest cake recipe in Austria.
- Time1 hr 30
- LevelMedium
- Costabout £0.58 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, ground almonds, sugar, cinnamon, cloves, baking powder and lemon zest in a large bowl.
- 2
Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs. Add the egg and egg yolk and bring together into a soft dough.
- 3
Wrap the dough and chill for 1 hour, until firm enough to roll.
60 min - 4
Heat the oven to 180°C (160°C fan). Press two thirds of the dough into a greased 23 cm loose bottomed tart tin, going up the sides about 2 cm.
- 5
Spread the jam over the base. Roll out the rest of the dough between two sheets of baking paper, cut into strips and lay them over the jam in a lattice. Press the edges to seal and scatter the flaked almonds around the rim.
- 6
Bake for 40 minutes until the pastry is deep golden and the jam is bubbling.
40 min - 7
Cool completely in the tin. The flavours improve after a day, so keep it wrapped if you can wait. Dust with icing sugar to serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.